What You Need to Know
This technique involves slowly adding chestnut oil to water while whisking, creating a stable emulsion. The key variables are the ratio of oil to water, the temperature, and the whisking speed. The emulsion is stabilized by the formation of a complex network of chestnut oil droplets and water molecules.
Emilian chestnut emulsion is unique in that it involves the use of chestnut oil, which has a distinct sweet and nutty flavor, and the creation of a stable emulsion that can be used as a sauce or dressing.
Steps
- 1.
Castagnaccio (Tuscany, Italy): Emulsion creates the velvety base for this chestnut flour cake
- 2.
Mont Blanc (France): Forms the silky chestnut cream topping
- 3.
Yaki-guri no Purin (Japan): Provides the smooth texture in roasted chestnut pudding
The Science
Primary Reaction
emulsification